Mangalorean-style Nièr beurre

Ingredients

In this Mangalorean adaptation of Nièr beurre, we incorporate the bold flavors and spices of Mangalorean cuisine. The original French dish is typically made with calf's liver and uses white wine as a key ingredient. However, in this Mangalorean version, we use chicken liver and replace the white wine with tamarind paste to add a tangy twist. The spices are also adjusted to suit the Mangalorean palate, resulting in a unique and flavorful dish. We alse have the original recipe for Nièr beurre, so you can check it out.

• 500g (1.1 lb) chicken liver 500g (1.1 lb) chicken liver
• 2 tablespoons butter 2 tablespoons butter
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 4g (1g sugars)
• Protein: 25g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   Clean the chicken liver and cut it into bite-sized pieces.
2. 2.
   In a bowl, combine the turmeric powder, red chili powder, garam masala, tamarind paste, and salt.
3. 3.
   Add the chicken liver to the spice mixture and marinate for 30 minutes.
4. 4.
   Heat butter in a pan over medium heat.
5. 5.
   Add the marinated chicken liver and cook until it is tender and cooked through, stirring occasionally.
6. 6.
   Garnish with fresh coriander leaves.
7. 7.
   Serve hot with rice or roti.

Treat your ingredients with care...

• Chicken liver — Make sure to clean the liver thoroughly and remove any membranes or connective tissues before marinating. This will ensure a tender and flavorful result.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder according to your preference.
• If you prefer a milder flavor, reduce the amount of red chili powder.
• Serve the Mangalorean-style Nièr beurre with a side of coconut rice for a complete meal.
• If you don't have tamarind paste, you can substitute it with lemon juice for a tangy flavor.
• Adjust the cooking time based on the desired level of tenderness for the liver.

Serving advice

Serve the Mangalorean-style Nièr beurre hot with steamed rice or Indian breads like roti or naan. Garnish with fresh coriander leaves for added freshness and color.

Presentation advice

Arrange the cooked liver pieces on a serving platter and drizzle some of the flavorful butter sauce over the top. Sprinkle with chopped coriander leaves for an appealing presentation.